A review on the comparative study of nutraceutically activated fruits and herbs based wines Fruit vs. Herbal wine
Article Main
Abstract
Nowadays, fruits and herbs wine is a boon for the alcoholic beverage industry since it has a plethora of secondary metabolites (bioactives) with numerous pharmacological properties. The article aims to provide an overview of the possibility of making wine from a variety of nutraceutically active herbs and fruits. The different databases have been used to compile the information. Wine can be made from tropical, subtropical, and temperate fruits that are highly perishable, nutritionally diverse, and underutilised, such as raspberries, pomegranates, sweet potatoes, papaya, pineapples, and kiwi fruit. Herbal wine is beneficial to the alcoholic beverage industry because it has a large number of secondary metabolites (bioactives) with a variety of medicinal properties. Herbal and fruit wine provide biological functions and health benefits such as antioxidants, anti-inflammatory activity, anticancer, anti-aging, and protection against cardiovascular problems, diabetes, obesity, and neurodegenerative disorders. Among herbal and fruit wine constituents, phenolic compounds are important in conferring health benefits. Most significantly, phenolic substances like flavanols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can help prevent heart disease, cancer, diabetes, inflammation, and other chronic diseases. This study focuses on the comparative health benefits of the bioactive chemicals which are present in the fruits and herbal wines. Wine includes physiologically active components that have the potential to improve consumer’s health. Various herbs and fruits used for winemaking and their medicinal applications have been discussed in this paper.
Article Details
Article Details
Keywords
Nutraceutical, Herbal wine, Fruit wine, Secondary metabolites, Flavonoids, Phenols
References
Ahmed, R. H. A. & Mariod, A. A. (2019). Annonasquamosa: Phytochemical Constituents, Bioactive Compounds, Traditional and Medicinal Uses. In Wild Fruits: Composition, Nutritional Value and Products (pp. 143-155). Springer, Cham.https://doi.org/10.1007/978-3-030-31885-7_12
Almeida, A. D. R., Maciel, M. V. D. O. B., Machado, M. H., Bazzo, G. C., de Armas, R. D., Vitorino, V. B. ... & Barreto, P. L. M. (2020). Bioactive compounds and antioxidant activities of Brazilian hop (Humuluslupulus L.) extracts. International Journal of Food Science & Technology, 55(1), 340-347. https://doi.org/10.1111/ijfs.14311
Amaley, S. H., Sapkal, R. S., Sapkal, V. S., Motghare, K. A. & Jangde, V. R. (2016). Fermentation process for manufacturing of wine from Emblica officinalis fruits. International Journal of Advanced Research in Basic Engineering Sciences and Technology, 2(10).
Astray, G., Gullón, P., Gullón, B., Munekata, P. E. & Lorenzo, J. M. (2020). Humulus lupulus L. as a natural source of functional biomolecules. Applied Sciences, 10(15), 5074.https://doi.org/10.3390/app10155074
Bailão, E. F. L. C., Devilla, I. A., Da Conceição, E. C. & Borges, L. L. (2015). Bioactive compounds found in Brazilian Cerrado fruits. International Journal of Molecular Sciences, 16(10), 23760-23783.https://doi.org/10.3390/ijms161023760
Bakr, R. O., El-Naa, M. M., Zaghloul, S. S. & Omar, M. M. (2017). Profile of bioactive compounds in Nymphaea alba L. leaves growing in Egypt: hepatoprotective, antioxidant and anti-inflammatory activity. BMC Complementary and Alternative Medicine, 17(1).https://doi.org/10.1186/s12906-017-1561-2
Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A. & Moreno-Arribas, M. V. (2017). Microbial contribution to wine aroma and its intended use for wine quality improvement. Molecules, 22(2), 189. 189; https://doi.org/10.3390/molecules22020189
Bhise, P. & Morya, S. (2021). The health sustainability of herbal wine bioactives towards different chronic diseases. The Pharma Innovation, 10(5), 512-517
Brahmi, F., Khodir, M., Mohamed, C. & Pierre, D. (2017). Chemical composition and biological activities of Mentha species. Aromatic and Medicinal Plants-Back to Nature, 10, 47-79. https://doi.org/10.5772/67291
Castaldo, L., Narváez, A., Izzo, L., Graziani, G., Gaspari, A., Di Minno, G. & Ritieni, A. (2019). Red wine consumption and cardiovascular health. Molecules, 24(19), 3626. 26.https://doi.org/10.3390/molecules24193626
Chahal, A. K., Chandan, G., Kumar, R., Chhillar, A. K., Saini, A. K. & Saini, R. V. (2020). Bioactive constituents of Emblica officinalis overcome oxidative stress in mammalian cells by inhibiting hyperoxidation of peroxiredoxins. Journal of Food Biochemistry, 44(2), e13115. 19 https://doi.org/10.1111/jfbc.13115
Chaudhary, C., Khatak, A., Devi, R., Rai, D. & Yadav, B. S. (2017). Study of fermentation variables for the preparation of wine from jamun fruit. Journal of Pure and Applied Microbiology, 11(3), 1623-1631.https://doi.org/10.22207/JPAM.11.3.50
Chauhan, A., Swami, U., Negi, B. & Soni, S. K. (2015). A valorized wine from Aloe vera and Mentha arvensis and its LC-Q-ToF-MS metabolic profiling. International Journal of Food and Fermentation Technology, 5(2), 183. https://doi.org/10.5958/2277-9396.2016.00013.1
Chhikara, N., Kaur, R., Jaglan, S., Sharma, P., Gat, Y. & Panghal, A. (2018). Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review. Food & Function, 9(12), 6096-6115.https://doi.org/10.1039/C8FO00654G
Cholassery, S., Krishna, V., Sethuraj, S., Rehina, S. S., Ranganathan, V., Dileep, L. C., ... & Chandran, R. P. (2019). Analysis of physicochemical and sensory parameters of wine produced from Carica papaya. Journal of Applied Biology and Biotechnology, 7(5), 7-8.https://doi.org/10.7324/JABB.2019.70512.
Coelho, E. M., de Souza, M. E. A. O., Corrêa, L. C., Viana, A. C., de Azevêdo, L. C. & dos Santos Lima, M. (2019). Bioactive compounds and antioxidant activity of mango peel liqueurs (Mangifera indica L.) produced by different methods of maceration. Antioxidants, 8(4), 102.https://doi.org/10.3390/antiox8040102
Das, S., Morya, S., Neumann, A. & Chattu, V. K. (2021). A Review of the Pharmacological and Nutraceutical Properties of Cynodon dactylon. Pharmacognosy Research, 13(3).https://doi.org/ 10.5530/pres.13.3.1
Silva, da, M. M. M., Silva, E. P., Garcia, L. G. C., Asquieri, E. R., Boas, E. V. D. B. V., da Silva, A. P. G. ... & Damiani, C. (2020). Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development. eFood, 1(4), 288-297. https://doi.org/10.29 91/efood.k.200729.001
Deshmukh, A. W. & Deshmukh, S. A.(2021) Herbal wine production from fruits and vegetable wastes and peels. International Journal of Engineering Applied Sciences and Technology, 5(9), 2455-2143, 129-133. https://doi.org/1 0.1016/j.lwt.2010.03.010
Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., e Silva, J. B. D. A., & Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT-Food Science and Technology, 43(10), 1564-1572.https://doi.org/10.1016/j.lwt.2010.03.010
Dias, S. S., Fernandes, J. L., Fernandes, T. F., Gaonkar, P. P., Gawas, S. P., & Shetye, T. S. (2020). Phytochemical studies and antibacterial activity of herbal wine produced from Aloe vera and Ocimum tenuiflorum. International Journal of Home Science, 6(2):13-16.
Fallico, B., Ballistreri, G., Arena, E., Brighina, S., & Rapisarda, P. (2017). Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake. Food Chemistry, 215, 67-75. https://doi.org/10.1016/j.foodchem.2016.07.142
Feng, Y., Liu, M., Ouyang, Y., Zhao, X., Ju, Y. & Fang, Y. (2015). Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area. Food & Nutrition Research, 59(1), 29290. https://doi.org/10.3402/fnr.v59.29290
Fourati, M., Smaoui, S., Hlima, H. B., Elhadef, K., Braïek, O. B., Ennouri, K. ... & Mellouli, L. (2020). Bioactive compounds and pharmacological potential of pomegranate (Punica granatum) seeds-a review. Plant Foods for Human Nutrition, 75(4), 477-486. https://doi.org/10.1007/s11130-020-00863-7
Fracassetti, D., Bottelli, P., Corona, O., Foschino, R. & Vigentini, I. (2019). Innovative alcoholic drinks obtained by co-fermenting grape must and fruit juice. Metabolites, 9(5), 86. https://doi.org/10.3390/metabo9050086
Haque, A. N. M. A., Remadevi, R. & Naebe, M. (2018). Lemongrass (Cymbopogon): a review on its structure, properties, applications and recent developments. Cellulose, 25(10), 5455-5477. https://doi.org/10.10 07/s10570-018-1965-2
Hasan, M. R., Islam, M. N., & Islam, M. R. (2016). Phytochemistry, pharmacological activities and traditional uses of Emblica officinalis: A review. International Current Pharmaceutical Journal, 5(2), 14-21. https://doi.org/10.3329/icpj.v5i2.26441
Huang, J., Li, H., Wang, Y., Wang, X., Ren, Y., Yue, T. & Gao, Z. (2021). Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars. Food Bioscience, 42, 101051.https://doi.org/10.1016/j.fbio.2021.101 051
Jagtap, U. B. & Bapat, V. A. (2015a). Wines from fruits other than grapes: Current status and future prospectus. Food Bioscience, 9, 80-96.https://doi.org/10.1016/j.fbio.2014.12.002
Jagtap, U. B. & Bapat, V. A. (2015b). Phenolic Composition and Antioxidant Capacity of Wine Prepared from Custard Apple (A nnona squamosa L.) Fruits. Journal of Food Processing and Preservation, 39(2), 175-182.https://doi.org/10.1111/jfpp.12219
Jahnavi, C. H., Jyothsna, K., Geetika, D. L. & D Keerthi, G. S. (2020). Review on pharmacological activities of Mangifera indica and Zingiber officinale. Journal of Pharmacognosy and Phytochemistry, 9(3), 1166-1170.
Jangra, M.R., Kumar, R., Jangra, S., Jain, A. & Nehra, K. S. (2018). Production And Characterization Of Wine From Ginger, Honey And Sugar Blends, Global Journal of Biotechnology & Biochemistry, 7(1), 74–80.
Joshi, V. K., John, S. & Abrol, G. S. (2014). Effect of addition of extracts of different herbs and spices on fermentation behaviour of apple must to prepare wine with medicinal value. National Academy Science Letters, 37(6), 541-546. https://doi.org/10.1007/s40009-014-0275-y
Joshi, V. K., Panesar, P. S., Rana, V. S. & Kaur, S. (2017). Science and technology of fruit wines: an overview. Science and Technology of Fruit Wine Production, 1-72. https://doi.org/10.1016/B978-0-12-800850-8.00001-6
Jayasundar, R. (2010). Ayurveda: a distinctive approach to health and disease. Current Science, 908-914.
Kalaiselvi, M., Gomathi, D. & Uma, C. (2012). Occurrence of Bioactive compounds in Ananus comosus (L.): A quality Standardization by HPTLC. Asian Pacific Journal of Tropical Biomedicine, 2(3), S1341-S1346.https://doi.org/10.101 6/S2221-1691(12)60413-4
Kanu, N., A., V. Ezeocha, C. & P. Ogunka, N. (2018). A Review on Bioactive Compounds of Yam Varieties for Human Disease Management. Asian Food Science Journal, 1(4), 1-10. https://doi.org/10.9734/AFSJ/2018/40473
Upadhyaya, D. C., & Upadhyaya, C. P. (2017). Bioactive Compounds and Medicinal Importance of Litchi chinensis. In The Lychee Biotechnology (pp. 333-361). Springer, Singapore.doi:10.1007/978-981-10-3644-6_13
Kumar, S. & Singh, J. (2021) Fruit Wine and Its Therapeutic Potential: A Mini Review, Journal of Pharmacy Research, 33(64A): 3-9. https://doi.org/10.9734/JPRI/2021/v33i64A35292
Latocha, P. (2017). The nutritional and health benefits of kiwiberry (Actinidia arguta)–a review. Plant Foods for Human Nutrition, 72(4), 325-334. https://doi.org/10.1007/s11130-017-0637-y
Loizzo, M. R., Pacetti, D., Lucci, P., Núñez, O., Menichini, F., Frega, N. G. & Tundis, R. (2015). Prunus persica var. platycarpa (Tabacchiera Peach): bioactive compounds and antioxidant activity of pulp, peel and seed ethanolic extracts. Plant Foods for Human Nutrition, 70(3), 331-337. https://doi.org/10.1007/s11130-015-0498-1
LópezVidaña, E. C., Pilatowsky Figueroa, I., Antonio Marcos, E. G., Navarro-Ocaña, A., Hernández‐Vázquez, L. & Santiago-Urbina, J. A. (2019). Solar drying kinetics and bioactive compounds of blackberry (Rubusfrutico sus). Journal of Food Process Engineering, 42(4), e13018.
Maksimović, V., & Maksimović, J. D. (2017). Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines. In Science and Technology of Fruit Wine Production (pp. 177-226). Academic Press.https://doi.org/10.10 16/B978-0-12-800850-8.00004-1
Mao, Q. Q., Xu, X. Y., Cao, S. Y., Gan, R. Y., Corke, H., Beta, T. & Li, H. B. (2019). Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe). Foods, 8(6), 185.https://doi.org/10.3390/foods8060185
Matei, F. & Kosseva, M. R. (2017). Microbiology of Fruit Wine Production. In Science and Technology of Fruit Wine Production (pp. 73-103). Academic Press.https://doi.org/10.1016/B978-0-12-800850-8.00002-8
Michalska, A., Carlen, C., Heritier, J. & Andlauer, W. (2017). Profiles of bioactive compounds in fruits and leaves of strawberry cultivars. Journal of Berry Research, 7(2), 71-84. https://doi.org/10.3233/JBR-160146
Milovanovic, M., Žeravík, J., Obořil, M., Pelcová, M., Lacina, K., Cakar, U., Petrovic, A., Glatz, Z., & Skládal, P. (2019). A novel method for classification of wine based on organic acids. Food Chemistry, 284, 296–302. https://doi.org/10.1016/j.foodchem.2019.01.113
Missoum, A. (2018). An update review on Hibiscus rosa sinensis phytochemistry and medicinal uses. Journal of Ayurvedic and Herbal Medicine, 4(3), 135-146.
Majumder, R., Das, C. K., & Mandal, M. (2019). Lead bioactive compounds of Aloevera as potential anticancer agent. Pharmacological Research, 148, 104416.
Młynarczyk, K., Walkowiak-Tomczak, D., & Łysiak, G. P. (2018). Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry. Journal of Functional Foods, 40, 377-390. https://doi.org/10.1016/j.jff.2017.11.025
Morya, S., Amoah, A., & Thompkison, D., & Rout, S. (2016). Nano-enabled materials in food industry and their potential hazards to human health and environment. International Journal of Pharma and Bio Sciences. 7
Naseer, S., Hussain, S., Naeem, N., Pervaiz, M. & Rahman, M. (2018). The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience, 4(1), 1-8. https://doi.org/10.1186/s40816-018-0093-8
Nikhanj, P. & Singh Kocher, G. (2015). Fermentative production of guava-wine (Psidium guajava L.) using S. cerevisiae MTCC 11815. Current Nutrition & Food Science, 11(1), 21-30. https://doi.org/10.2174/157340131066614030 6002635
O’Grady, L., Sigge, G., Caleb, O. J. & Opara, U. L. (2014). Bioactive compounds and quality attributes of pomegranate arils (Punica granatum L.) processed after long-term storage. Food packaging and shelf life, 2(1), 30-37.https://doi.org/10.1016/j.fpsl.2014.06.001
Oliveira, M. E. S., Pantoja, L., Duarte, W. F., Collela, C. F., Valarelli, L. T., Schwan, R. F., & Dias, D. R. (2011). Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation. Food Research International, 44(7), 2391-2400. doi:10.1016/j.foodres.2011.02.028
Opara, E. I. (2019). Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases, Journal of the Science of Food and Agriculture, 99(10), 4511-4517.https://doi.org/10.1002/jsfa.9658
Ozen, M., Özdemir, N., Filiz, B. E., Budak, N. H. & Kök-Taş, T. (2020). Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. Food chemistry, 309, 125664. https://doi.org/10.1016/j.foodchem.2019.125664
Panchal, P., & Parvez, N. (2019). Phytochemical analysis of medicinal herb (Ocimum sanctum). International Journal of Nanomaterials, Nanotechnology and Nanomedicine, 5(2), 008-011.https://doi.org/10.17352/2455-3492.00 0029
Pandey, S., Cabot, P. J., Shaw, P. N. & Hewavitharana, A. K. (2016). Anti-inflammatory and immunomodulatory properties of Carica papaya. Journal of immunotoxicology, 13(4), 590-602.https://doi.org/10.3109/1547691X.20 16.1149528
Patocka, J., Bhardwaj, K., Klimova, B., Nepovimova, E., Wu, Q., Landi, M., ... & Wu, W. (2020). Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants, 9(11), 1408.https://doi.org/10.3390/plants9111408
Pérez-Álvarez, E. P., García, R., Barrulas, P., Dias, C., Cabrita, M. J. & Garde-Cerdán, T. (2019). Classification of wines according to several factors by ICP-MS multi-element analysis. Food Chemistry, 270, 273-280.https://doi.org/10.1016/j.foodchem.2018.07.087
Pinto, D., Delerue-Matos, C. & Rodrigues, F. (2020). Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review. Food Research International, 136, 109449.https://doi.org/10.1016/j.foodres.2020.10 9449
Qi, N., Ma, L., Li, L., Gong, X., & Ye, J. (2017). Production and Quality Evaluation of Pineapple Fruit Wine. IOP Conference Series: Earth and Environmental Science (vol 100, No.1, p. 012028) IOP Publishing.https://doi.org/10.10 88/1755-1315/100/1/012028
Ray, R. C., Panda, S. K., Swain, M. R. & Sivakumar, P. S. (2012). Proximate composition and sensory evaluation of anthocyanin‐rich purple sweet potato (Ipomoea batatas L.) wine. International journal of food science & technology, 47(3), 452-458.https://doi.org/10.1111/j.1365-2621.20 11.02861.x
Salucci, S., Burattini, S., Giordano, F. M., Lucarini, S., Diamantini, G. & Falcieri, E. (2017). Further highlighting on the prevention of oxidative damage by polyphenol-rich wine extracts. Journal of Medicinal Food, 20(4), 410-419.https://doi.org/10.1089/jmf.2016.0153
Samanta, S. (2022). Potential bioactive components and health promotional benefits of tea (camellia sinensis). Journal of the American Nutrition Association, 41(1), 65-93. https://doi.org/10.1080/07315724.2020.1827082
Samson, A. K. S. & Singh, G. (2017). Optimum parameters for wine production from pomegranate fruit juice. International Journal of Pharmaceutical Sciences and Research, 8(05), 1000-1006. https://doi.org/10.13040/IJPSR.0975-8232.8(11).1000-06
Saranraj, P., Sivasakthivelan, P. & Naveen, M. (2017). Fermentation of fruit wine and its quality analysis: a review. Australian Journal of Science and Technology, 1(2), 85-97.
Schmitzer, V., Veberic, R., Slatnar, A. & Stampar, F. (2010). Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds. Journal of Agricultural and Food Chemistry, 58(18), 10143-10146.https://doi.org/10.1021/jf102083s
Segantini, D. M., Falagán, N., Leonel, S., Modesto, J. H., Takata, W. H. S., & Artés, F. (2015). Chemical quality parameters and bioactive compound content of brazilian berries. Food Science and Technology, 35, 502-508.https://doi.org/10.1590/1678-457X.6726
Shang, A., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Tang, G.-Y., Corke, H., Mavumengwana, V. & Li, H.-B. (2019). Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods, 8(7), 246. https://doi.org/10.3390/foods8070246
Sidhu, J. S., & Zafar, T. A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4), 183-188.https://doi.org/10.1093/fqsafe/fyy019
Snopek, L., Mlcek, J., Sochorova, L., Baron, M., Hlavacova, I., Jurikova, T., Kizek, R., Sedlackova, E. & Sochor, J. (2018). Contribution of Red Wine Consumption to Human Health Protection. Molecules, 23(7), 1684. https://doi.org/10.3390/molecules23071684
Swami, S. B., Thakor, N. J. & Divate, A. D. (2014). Fruit wine production: a review. Journal of Food Science and Technology 2(3), 93-100.
Tamrakar, K., Lama, A., Dhakal, B., Adhikari, L., Shrestha, M. & Amatya, J. (2020). Qualitative analysis of wine prepared from banana and orange. International Journal of Food Sciences and Nutrition, 5(1), 60-63.
Tang, Z. S., Zeng, X. A., Brennan, M. A., Han, Z., Niu, D. & Huo, Y. (2019). Characterization of aroma profile and characteristic aromas during lychee wine fermentation. Journal of Food Processing and Preservation, 43(8), e14003.https://doi.org/10.1111/jfpp.14003
Teissedre, P. L., Stockley, C., Boban, M., Ruf, J. C., Alba, M. O., Gambert, P. & Flesh, M. (2018). The effects of wine consumption on cardiovascular disease and associated risk factors: A narrative review. Oeno One, 52(1), 67-79.https://doi.org/10.20870/oeno-one.2018.52.1.2129
Thakur, R. (2020). Herbal wine preparation from agricultural wastes. Journal of Current Research in Food Science, 1(1), 52-55.
Tiwari, S., Shukla, S., Morya, S. & Kishor, K. (2016). Production of Herbal Wine from Hibiscus rosasinenesis by Using Different Strains of Saccharomyces cerevisae. Advances in Life Sciences, 5, 20.
Trivedi, N., Rishi, P. & Soni, S. K. (2015). Antibacterial activity of prepared Aloe vera based herbal wines against common food-borne pathogens and probiotic strains. International Journal of Home Science, 1(2), 91-99.
Velic, D., Velić, N., Amidžić klarić, Daniel A., Klarić, I., Petravić Tominac, V. L. A. T. K. A., KošmerL, T. & Vidrih, R. (2018). The production of fruit wines–a review. Croatian Journal of Food Science and Technology, 10(2), 279-290.https://doi.org/10.17508/CJFST.2018.10.2.19
Wang, R., Sun, J., Lassabliere, B., Yu, B. & Liu, S. Q. (2020). Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae. Journal of Food Science, 85(2), 306-315. https://doi.org/10.1111/1750-3841.15026
Yuwa-Amornpitak, T., Koguchi, M., & Teramoto, Y. (2012). Antioxidant activity of herbal wine made from cassava starch. World Applied Sciences Journal, 16(6), 874-878.
Yang, H., Cai, G., Lu, J. & Gómez Plaza, E. (2021). The production and application of enzymes related to the quality of fruit wine. Critical Reviews in Food Science and Nutrition, 61(10), 1605-1615.https://doi.org/10.1080/1040839 8.2020.1763251
Zhong-Hua, L. & Jie, G. (2015). Preparation and Antioxidant Activity of Purple Potato Wine. The Open Biomedical Engineering Journal, 9, 282.https://doi.org/10.2174%2F1874120701509010282
Zorzi, M., Gai, F., Medana, C., Aigotti, R., Morello, S., & Peiretti, P. G. (2020). Bioactive compounds and antioxidant capacity of small berries. Foods, 9(5), 623.https://doi.org/10.3390/foods9050623
Almeida, A. D. R., Maciel, M. V. D. O. B., Machado, M. H., Bazzo, G. C., de Armas, R. D., Vitorino, V. B. ... & Barreto, P. L. M. (2020). Bioactive compounds and antioxidant activities of Brazilian hop (Humuluslupulus L.) extracts. International Journal of Food Science & Technology, 55(1), 340-347. https://doi.org/10.1111/ijfs.14311
Amaley, S. H., Sapkal, R. S., Sapkal, V. S., Motghare, K. A. & Jangde, V. R. (2016). Fermentation process for manufacturing of wine from Emblica officinalis fruits. International Journal of Advanced Research in Basic Engineering Sciences and Technology, 2(10).
Astray, G., Gullón, P., Gullón, B., Munekata, P. E. & Lorenzo, J. M. (2020). Humulus lupulus L. as a natural source of functional biomolecules. Applied Sciences, 10(15), 5074.https://doi.org/10.3390/app10155074
Bailão, E. F. L. C., Devilla, I. A., Da Conceição, E. C. & Borges, L. L. (2015). Bioactive compounds found in Brazilian Cerrado fruits. International Journal of Molecular Sciences, 16(10), 23760-23783.https://doi.org/10.3390/ijms161023760
Bakr, R. O., El-Naa, M. M., Zaghloul, S. S. & Omar, M. M. (2017). Profile of bioactive compounds in Nymphaea alba L. leaves growing in Egypt: hepatoprotective, antioxidant and anti-inflammatory activity. BMC Complementary and Alternative Medicine, 17(1).https://doi.org/10.1186/s12906-017-1561-2
Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A. & Moreno-Arribas, M. V. (2017). Microbial contribution to wine aroma and its intended use for wine quality improvement. Molecules, 22(2), 189. 189; https://doi.org/10.3390/molecules22020189
Bhise, P. & Morya, S. (2021). The health sustainability of herbal wine bioactives towards different chronic diseases. The Pharma Innovation, 10(5), 512-517
Brahmi, F., Khodir, M., Mohamed, C. & Pierre, D. (2017). Chemical composition and biological activities of Mentha species. Aromatic and Medicinal Plants-Back to Nature, 10, 47-79. https://doi.org/10.5772/67291
Castaldo, L., Narváez, A., Izzo, L., Graziani, G., Gaspari, A., Di Minno, G. & Ritieni, A. (2019). Red wine consumption and cardiovascular health. Molecules, 24(19), 3626. 26.https://doi.org/10.3390/molecules24193626
Chahal, A. K., Chandan, G., Kumar, R., Chhillar, A. K., Saini, A. K. & Saini, R. V. (2020). Bioactive constituents of Emblica officinalis overcome oxidative stress in mammalian cells by inhibiting hyperoxidation of peroxiredoxins. Journal of Food Biochemistry, 44(2), e13115. 19 https://doi.org/10.1111/jfbc.13115
Chaudhary, C., Khatak, A., Devi, R., Rai, D. & Yadav, B. S. (2017). Study of fermentation variables for the preparation of wine from jamun fruit. Journal of Pure and Applied Microbiology, 11(3), 1623-1631.https://doi.org/10.22207/JPAM.11.3.50
Chauhan, A., Swami, U., Negi, B. & Soni, S. K. (2015). A valorized wine from Aloe vera and Mentha arvensis and its LC-Q-ToF-MS metabolic profiling. International Journal of Food and Fermentation Technology, 5(2), 183. https://doi.org/10.5958/2277-9396.2016.00013.1
Chhikara, N., Kaur, R., Jaglan, S., Sharma, P., Gat, Y. & Panghal, A. (2018). Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review. Food & Function, 9(12), 6096-6115.https://doi.org/10.1039/C8FO00654G
Cholassery, S., Krishna, V., Sethuraj, S., Rehina, S. S., Ranganathan, V., Dileep, L. C., ... & Chandran, R. P. (2019). Analysis of physicochemical and sensory parameters of wine produced from Carica papaya. Journal of Applied Biology and Biotechnology, 7(5), 7-8.https://doi.org/10.7324/JABB.2019.70512.
Coelho, E. M., de Souza, M. E. A. O., Corrêa, L. C., Viana, A. C., de Azevêdo, L. C. & dos Santos Lima, M. (2019). Bioactive compounds and antioxidant activity of mango peel liqueurs (Mangifera indica L.) produced by different methods of maceration. Antioxidants, 8(4), 102.https://doi.org/10.3390/antiox8040102
Das, S., Morya, S., Neumann, A. & Chattu, V. K. (2021). A Review of the Pharmacological and Nutraceutical Properties of Cynodon dactylon. Pharmacognosy Research, 13(3).https://doi.org/ 10.5530/pres.13.3.1
Silva, da, M. M. M., Silva, E. P., Garcia, L. G. C., Asquieri, E. R., Boas, E. V. D. B. V., da Silva, A. P. G. ... & Damiani, C. (2020). Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development. eFood, 1(4), 288-297. https://doi.org/10.29 91/efood.k.200729.001
Deshmukh, A. W. & Deshmukh, S. A.(2021) Herbal wine production from fruits and vegetable wastes and peels. International Journal of Engineering Applied Sciences and Technology, 5(9), 2455-2143, 129-133. https://doi.org/1 0.1016/j.lwt.2010.03.010
Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., e Silva, J. B. D. A., & Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT-Food Science and Technology, 43(10), 1564-1572.https://doi.org/10.1016/j.lwt.2010.03.010
Dias, S. S., Fernandes, J. L., Fernandes, T. F., Gaonkar, P. P., Gawas, S. P., & Shetye, T. S. (2020). Phytochemical studies and antibacterial activity of herbal wine produced from Aloe vera and Ocimum tenuiflorum. International Journal of Home Science, 6(2):13-16.
Fallico, B., Ballistreri, G., Arena, E., Brighina, S., & Rapisarda, P. (2017). Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake. Food Chemistry, 215, 67-75. https://doi.org/10.1016/j.foodchem.2016.07.142
Feng, Y., Liu, M., Ouyang, Y., Zhao, X., Ju, Y. & Fang, Y. (2015). Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area. Food & Nutrition Research, 59(1), 29290. https://doi.org/10.3402/fnr.v59.29290
Fourati, M., Smaoui, S., Hlima, H. B., Elhadef, K., Braïek, O. B., Ennouri, K. ... & Mellouli, L. (2020). Bioactive compounds and pharmacological potential of pomegranate (Punica granatum) seeds-a review. Plant Foods for Human Nutrition, 75(4), 477-486. https://doi.org/10.1007/s11130-020-00863-7
Fracassetti, D., Bottelli, P., Corona, O., Foschino, R. & Vigentini, I. (2019). Innovative alcoholic drinks obtained by co-fermenting grape must and fruit juice. Metabolites, 9(5), 86. https://doi.org/10.3390/metabo9050086
Haque, A. N. M. A., Remadevi, R. & Naebe, M. (2018). Lemongrass (Cymbopogon): a review on its structure, properties, applications and recent developments. Cellulose, 25(10), 5455-5477. https://doi.org/10.10 07/s10570-018-1965-2
Hasan, M. R., Islam, M. N., & Islam, M. R. (2016). Phytochemistry, pharmacological activities and traditional uses of Emblica officinalis: A review. International Current Pharmaceutical Journal, 5(2), 14-21. https://doi.org/10.3329/icpj.v5i2.26441
Huang, J., Li, H., Wang, Y., Wang, X., Ren, Y., Yue, T. & Gao, Z. (2021). Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars. Food Bioscience, 42, 101051.https://doi.org/10.1016/j.fbio.2021.101 051
Jagtap, U. B. & Bapat, V. A. (2015a). Wines from fruits other than grapes: Current status and future prospectus. Food Bioscience, 9, 80-96.https://doi.org/10.1016/j.fbio.2014.12.002
Jagtap, U. B. & Bapat, V. A. (2015b). Phenolic Composition and Antioxidant Capacity of Wine Prepared from Custard Apple (A nnona squamosa L.) Fruits. Journal of Food Processing and Preservation, 39(2), 175-182.https://doi.org/10.1111/jfpp.12219
Jahnavi, C. H., Jyothsna, K., Geetika, D. L. & D Keerthi, G. S. (2020). Review on pharmacological activities of Mangifera indica and Zingiber officinale. Journal of Pharmacognosy and Phytochemistry, 9(3), 1166-1170.
Jangra, M.R., Kumar, R., Jangra, S., Jain, A. & Nehra, K. S. (2018). Production And Characterization Of Wine From Ginger, Honey And Sugar Blends, Global Journal of Biotechnology & Biochemistry, 7(1), 74–80.
Joshi, V. K., John, S. & Abrol, G. S. (2014). Effect of addition of extracts of different herbs and spices on fermentation behaviour of apple must to prepare wine with medicinal value. National Academy Science Letters, 37(6), 541-546. https://doi.org/10.1007/s40009-014-0275-y
Joshi, V. K., Panesar, P. S., Rana, V. S. & Kaur, S. (2017). Science and technology of fruit wines: an overview. Science and Technology of Fruit Wine Production, 1-72. https://doi.org/10.1016/B978-0-12-800850-8.00001-6
Jayasundar, R. (2010). Ayurveda: a distinctive approach to health and disease. Current Science, 908-914.
Kalaiselvi, M., Gomathi, D. & Uma, C. (2012). Occurrence of Bioactive compounds in Ananus comosus (L.): A quality Standardization by HPTLC. Asian Pacific Journal of Tropical Biomedicine, 2(3), S1341-S1346.https://doi.org/10.101 6/S2221-1691(12)60413-4
Kanu, N., A., V. Ezeocha, C. & P. Ogunka, N. (2018). A Review on Bioactive Compounds of Yam Varieties for Human Disease Management. Asian Food Science Journal, 1(4), 1-10. https://doi.org/10.9734/AFSJ/2018/40473
Upadhyaya, D. C., & Upadhyaya, C. P. (2017). Bioactive Compounds and Medicinal Importance of Litchi chinensis. In The Lychee Biotechnology (pp. 333-361). Springer, Singapore.doi:10.1007/978-981-10-3644-6_13
Kumar, S. & Singh, J. (2021) Fruit Wine and Its Therapeutic Potential: A Mini Review, Journal of Pharmacy Research, 33(64A): 3-9. https://doi.org/10.9734/JPRI/2021/v33i64A35292
Latocha, P. (2017). The nutritional and health benefits of kiwiberry (Actinidia arguta)–a review. Plant Foods for Human Nutrition, 72(4), 325-334. https://doi.org/10.1007/s11130-017-0637-y
Loizzo, M. R., Pacetti, D., Lucci, P., Núñez, O., Menichini, F., Frega, N. G. & Tundis, R. (2015). Prunus persica var. platycarpa (Tabacchiera Peach): bioactive compounds and antioxidant activity of pulp, peel and seed ethanolic extracts. Plant Foods for Human Nutrition, 70(3), 331-337. https://doi.org/10.1007/s11130-015-0498-1
LópezVidaña, E. C., Pilatowsky Figueroa, I., Antonio Marcos, E. G., Navarro-Ocaña, A., Hernández‐Vázquez, L. & Santiago-Urbina, J. A. (2019). Solar drying kinetics and bioactive compounds of blackberry (Rubusfrutico sus). Journal of Food Process Engineering, 42(4), e13018.
Maksimović, V., & Maksimović, J. D. (2017). Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines. In Science and Technology of Fruit Wine Production (pp. 177-226). Academic Press.https://doi.org/10.10 16/B978-0-12-800850-8.00004-1
Mao, Q. Q., Xu, X. Y., Cao, S. Y., Gan, R. Y., Corke, H., Beta, T. & Li, H. B. (2019). Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe). Foods, 8(6), 185.https://doi.org/10.3390/foods8060185
Matei, F. & Kosseva, M. R. (2017). Microbiology of Fruit Wine Production. In Science and Technology of Fruit Wine Production (pp. 73-103). Academic Press.https://doi.org/10.1016/B978-0-12-800850-8.00002-8
Michalska, A., Carlen, C., Heritier, J. & Andlauer, W. (2017). Profiles of bioactive compounds in fruits and leaves of strawberry cultivars. Journal of Berry Research, 7(2), 71-84. https://doi.org/10.3233/JBR-160146
Milovanovic, M., Žeravík, J., Obořil, M., Pelcová, M., Lacina, K., Cakar, U., Petrovic, A., Glatz, Z., & Skládal, P. (2019). A novel method for classification of wine based on organic acids. Food Chemistry, 284, 296–302. https://doi.org/10.1016/j.foodchem.2019.01.113
Missoum, A. (2018). An update review on Hibiscus rosa sinensis phytochemistry and medicinal uses. Journal of Ayurvedic and Herbal Medicine, 4(3), 135-146.
Majumder, R., Das, C. K., & Mandal, M. (2019). Lead bioactive compounds of Aloevera as potential anticancer agent. Pharmacological Research, 148, 104416.
Młynarczyk, K., Walkowiak-Tomczak, D., & Łysiak, G. P. (2018). Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry. Journal of Functional Foods, 40, 377-390. https://doi.org/10.1016/j.jff.2017.11.025
Morya, S., Amoah, A., & Thompkison, D., & Rout, S. (2016). Nano-enabled materials in food industry and their potential hazards to human health and environment. International Journal of Pharma and Bio Sciences. 7
Naseer, S., Hussain, S., Naeem, N., Pervaiz, M. & Rahman, M. (2018). The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience, 4(1), 1-8. https://doi.org/10.1186/s40816-018-0093-8
Nikhanj, P. & Singh Kocher, G. (2015). Fermentative production of guava-wine (Psidium guajava L.) using S. cerevisiae MTCC 11815. Current Nutrition & Food Science, 11(1), 21-30. https://doi.org/10.2174/157340131066614030 6002635
O’Grady, L., Sigge, G., Caleb, O. J. & Opara, U. L. (2014). Bioactive compounds and quality attributes of pomegranate arils (Punica granatum L.) processed after long-term storage. Food packaging and shelf life, 2(1), 30-37.https://doi.org/10.1016/j.fpsl.2014.06.001
Oliveira, M. E. S., Pantoja, L., Duarte, W. F., Collela, C. F., Valarelli, L. T., Schwan, R. F., & Dias, D. R. (2011). Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation. Food Research International, 44(7), 2391-2400. doi:10.1016/j.foodres.2011.02.028
Opara, E. I. (2019). Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases, Journal of the Science of Food and Agriculture, 99(10), 4511-4517.https://doi.org/10.1002/jsfa.9658
Ozen, M., Özdemir, N., Filiz, B. E., Budak, N. H. & Kök-Taş, T. (2020). Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. Food chemistry, 309, 125664. https://doi.org/10.1016/j.foodchem.2019.125664
Panchal, P., & Parvez, N. (2019). Phytochemical analysis of medicinal herb (Ocimum sanctum). International Journal of Nanomaterials, Nanotechnology and Nanomedicine, 5(2), 008-011.https://doi.org/10.17352/2455-3492.00 0029
Pandey, S., Cabot, P. J., Shaw, P. N. & Hewavitharana, A. K. (2016). Anti-inflammatory and immunomodulatory properties of Carica papaya. Journal of immunotoxicology, 13(4), 590-602.https://doi.org/10.3109/1547691X.20 16.1149528
Patocka, J., Bhardwaj, K., Klimova, B., Nepovimova, E., Wu, Q., Landi, M., ... & Wu, W. (2020). Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants, 9(11), 1408.https://doi.org/10.3390/plants9111408
Pérez-Álvarez, E. P., García, R., Barrulas, P., Dias, C., Cabrita, M. J. & Garde-Cerdán, T. (2019). Classification of wines according to several factors by ICP-MS multi-element analysis. Food Chemistry, 270, 273-280.https://doi.org/10.1016/j.foodchem.2018.07.087
Pinto, D., Delerue-Matos, C. & Rodrigues, F. (2020). Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review. Food Research International, 136, 109449.https://doi.org/10.1016/j.foodres.2020.10 9449
Qi, N., Ma, L., Li, L., Gong, X., & Ye, J. (2017). Production and Quality Evaluation of Pineapple Fruit Wine. IOP Conference Series: Earth and Environmental Science (vol 100, No.1, p. 012028) IOP Publishing.https://doi.org/10.10 88/1755-1315/100/1/012028
Ray, R. C., Panda, S. K., Swain, M. R. & Sivakumar, P. S. (2012). Proximate composition and sensory evaluation of anthocyanin‐rich purple sweet potato (Ipomoea batatas L.) wine. International journal of food science & technology, 47(3), 452-458.https://doi.org/10.1111/j.1365-2621.20 11.02861.x
Salucci, S., Burattini, S., Giordano, F. M., Lucarini, S., Diamantini, G. & Falcieri, E. (2017). Further highlighting on the prevention of oxidative damage by polyphenol-rich wine extracts. Journal of Medicinal Food, 20(4), 410-419.https://doi.org/10.1089/jmf.2016.0153
Samanta, S. (2022). Potential bioactive components and health promotional benefits of tea (camellia sinensis). Journal of the American Nutrition Association, 41(1), 65-93. https://doi.org/10.1080/07315724.2020.1827082
Samson, A. K. S. & Singh, G. (2017). Optimum parameters for wine production from pomegranate fruit juice. International Journal of Pharmaceutical Sciences and Research, 8(05), 1000-1006. https://doi.org/10.13040/IJPSR.0975-8232.8(11).1000-06
Saranraj, P., Sivasakthivelan, P. & Naveen, M. (2017). Fermentation of fruit wine and its quality analysis: a review. Australian Journal of Science and Technology, 1(2), 85-97.
Schmitzer, V., Veberic, R., Slatnar, A. & Stampar, F. (2010). Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds. Journal of Agricultural and Food Chemistry, 58(18), 10143-10146.https://doi.org/10.1021/jf102083s
Segantini, D. M., Falagán, N., Leonel, S., Modesto, J. H., Takata, W. H. S., & Artés, F. (2015). Chemical quality parameters and bioactive compound content of brazilian berries. Food Science and Technology, 35, 502-508.https://doi.org/10.1590/1678-457X.6726
Shang, A., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Tang, G.-Y., Corke, H., Mavumengwana, V. & Li, H.-B. (2019). Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods, 8(7), 246. https://doi.org/10.3390/foods8070246
Sidhu, J. S., & Zafar, T. A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4), 183-188.https://doi.org/10.1093/fqsafe/fyy019
Snopek, L., Mlcek, J., Sochorova, L., Baron, M., Hlavacova, I., Jurikova, T., Kizek, R., Sedlackova, E. & Sochor, J. (2018). Contribution of Red Wine Consumption to Human Health Protection. Molecules, 23(7), 1684. https://doi.org/10.3390/molecules23071684
Swami, S. B., Thakor, N. J. & Divate, A. D. (2014). Fruit wine production: a review. Journal of Food Science and Technology 2(3), 93-100.
Tamrakar, K., Lama, A., Dhakal, B., Adhikari, L., Shrestha, M. & Amatya, J. (2020). Qualitative analysis of wine prepared from banana and orange. International Journal of Food Sciences and Nutrition, 5(1), 60-63.
Tang, Z. S., Zeng, X. A., Brennan, M. A., Han, Z., Niu, D. & Huo, Y. (2019). Characterization of aroma profile and characteristic aromas during lychee wine fermentation. Journal of Food Processing and Preservation, 43(8), e14003.https://doi.org/10.1111/jfpp.14003
Teissedre, P. L., Stockley, C., Boban, M., Ruf, J. C., Alba, M. O., Gambert, P. & Flesh, M. (2018). The effects of wine consumption on cardiovascular disease and associated risk factors: A narrative review. Oeno One, 52(1), 67-79.https://doi.org/10.20870/oeno-one.2018.52.1.2129
Thakur, R. (2020). Herbal wine preparation from agricultural wastes. Journal of Current Research in Food Science, 1(1), 52-55.
Tiwari, S., Shukla, S., Morya, S. & Kishor, K. (2016). Production of Herbal Wine from Hibiscus rosasinenesis by Using Different Strains of Saccharomyces cerevisae. Advances in Life Sciences, 5, 20.
Trivedi, N., Rishi, P. & Soni, S. K. (2015). Antibacterial activity of prepared Aloe vera based herbal wines against common food-borne pathogens and probiotic strains. International Journal of Home Science, 1(2), 91-99.
Velic, D., Velić, N., Amidžić klarić, Daniel A., Klarić, I., Petravić Tominac, V. L. A. T. K. A., KošmerL, T. & Vidrih, R. (2018). The production of fruit wines–a review. Croatian Journal of Food Science and Technology, 10(2), 279-290.https://doi.org/10.17508/CJFST.2018.10.2.19
Wang, R., Sun, J., Lassabliere, B., Yu, B. & Liu, S. Q. (2020). Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae. Journal of Food Science, 85(2), 306-315. https://doi.org/10.1111/1750-3841.15026
Yuwa-Amornpitak, T., Koguchi, M., & Teramoto, Y. (2012). Antioxidant activity of herbal wine made from cassava starch. World Applied Sciences Journal, 16(6), 874-878.
Yang, H., Cai, G., Lu, J. & Gómez Plaza, E. (2021). The production and application of enzymes related to the quality of fruit wine. Critical Reviews in Food Science and Nutrition, 61(10), 1605-1615.https://doi.org/10.1080/1040839 8.2020.1763251
Zhong-Hua, L. & Jie, G. (2015). Preparation and Antioxidant Activity of Purple Potato Wine. The Open Biomedical Engineering Journal, 9, 282.https://doi.org/10.2174%2F1874120701509010282
Zorzi, M., Gai, F., Medana, C., Aigotti, R., Morello, S., & Peiretti, P. G. (2020). Bioactive compounds and antioxidant capacity of small berries. Foods, 9(5), 623.https://doi.org/10.3390/foods9050623
Issue
Section
Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
How to Cite
A review on the comparative study of nutraceutically activated fruits and herbs based wines: Fruit vs. Herbal wine. (2022). Journal of Applied and Natural Science, 14(2), 500-511. https://doi.org/10.31018/jans.v14i2.3429
